1 leek, washed and chopped
3 cloves of garlic, crushed
1/2 lb bacon, pancetta or black forrest ham
1/4 cup parmesan, grated
1/2 lb fresh pasta
1/2 cup reserved pasta water
1 tbl butter
1 tbl olive oil
First warm your pan up to medium and add the olive oil. Add the bacon, pancetta or ham and let cook until browned.
Once the pork is cooked add the leek and the garlic.
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and reserve 1/2 cup of the pasta water.
Beat the eggs in a separate bowl.
Add the pasta to the dish and let them get coated in the leeks and pork mixture. Add the pasta water and the tablespoon of butter.
Stir until the butter melts.
Remove the pan from heat and add the eggs, parmesan, salt and pepper.
This combination should coat the pasta in a sauce.
You can make this into lots of combinations with the addition of lemon zest, peas, cauliflower, or a traditional addition is squash flowers.